Achara Zuke (Turnips In Vinegar Dressing) Recipe

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   ["Starting a day ahead, peel the turnips &, one at a time, slice them in the following fashion: Make thin slices down to within 1/8"" of the base, move the turnip a half turn clockwise & make similar slices intersecting the first ones.", "Now cut each turnip into quarters.", "In a mixing bowl, stir the salt into 1/4 c cool water.", "Add in the turnips.", "Soak in the refrigerator for 24 hrs.", "The following day, cover the dry red pepper with cool water & soak at room temperature for about 1 hour, or possibly till soft.", "Cut off the top of the pepper, remove & throw away the seeds, slice the pepper crosswise into very thin rings.", "Wrap the piece of kombu in a damp towel and let it rest for about an hour, or possibly till it is soft and pliable.", "Cut into strips 1"" by 1/8"" wide.", "Drain the turnips & squeeze them firmly till dry.", "Combine the vinegar, 1/2 c cool water, sugar & a sprinkle of soy sauce in a 1 1/2 to 2 quart jar & stir thoroughly.", "Add in the turnips, pepper rings and kombu, & stir again.", "Cover tightly with a jar cover or possibly plastic wrap, & chill for at least 12 hrs before serving.", "Will keep for 3 or possibly 4 days."]

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